Description
Sweet, tangy, and loaded with flavor, these stuffed sweet potatoes are what your dinner’s missing.
Ingredients
Units
Scale
- 4 medium sweet potatoes, scrubbed, rinsed, and pierced with a fork
- 1 cup uncooked quinoa
- 1 3/4 cups low-sodium chicken or vegetable broth
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 1 clove garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups grilled or frozen corn
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp ground coriander
- 1/8 tsp cayenne pepper
- 3 1/2 Tbsp fresh lime juice
- 3 1/2 Tbsp honey
- Salt and freshly ground black pepper, to taste
- 3 Tbsp chopped cilantro (plus extra for garnish)
- 2 oz shredded Monterey Jack cheese (about 1/2 cup)
- Optional: Sour cream for serving
Instructions
- Preheat your oven to 400°F/205°C.
- Place the sweet potatoes on a baking sheet and bake for about 40 minutes, or until they’re soft and fork tender.
- While the sweet potatoes bake, bring the quinoa and broth to a boil in a medium saucepan.
- Lower the heat, cover, and let it simmer for about 15 minutes, until the quinoa is fluffy and has absorbed the broth.
- Heat the olive oil in a skillet over medium-high heat.
- Toss in the chopped onion and sauté until it’s soft and golden, about 4 minutes.
- Add the minced garlic during the last 30 seconds so it doesn’t burn.
- Stir the cooked onion and garlic into the quinoa.
- Add the black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey, and chopped cilantro.
- Give everything a good mix and season with salt and pepper to taste.
- Once the sweet potatoes are cool enough to handle, slice them in half lengthwise.
- Scoop out a little of the sweet potato flesh, leaving about a ½-inch border to create a boat.
- No need to waste: Save the scooped-out sweet potato for another meal, it’s great in soups or mashed potatoes!
- Fill each sweet potato with the quinoa mixture, packing it in generously.
- Sprinkle the tops with shredded Monterey Jack cheese.
- Pop them under the broiler for a few minutes, just until the cheese is melted and bubbling.
- Top with fresh cilantro, and if you’re feeling indulgent, add a dollop of sour cream.
- Serve them warm and watch them enjoy every bite.
Notes
Created, prepared, tried, and tested by Mona
